Description
A delightful coffee cake featuring fresh strawberries and a rich crumb topping, perfect for brunch or dessert.
Ingredients
Scale
- 3/4 cup butter, room temperature
- 3/4 cup white sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2/3 cup sour cream
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh strawberries, sliced
- 1/4 cup white sugar (for topping)
- 1/3 cup light brown sugar
- 1 teaspoon cinnamon
- 1 stick butter, melted (for crumb topping)
- 1 1/3 cups all-purpose flour (for crumb topping)
Instructions
- Preheat your oven to 350°F and lightly butter and flour a 9-inch round cake pan.
- In a large bowl, beat the butter and sugar on high speed until well combined (about 5 minutes).
- Add the eggs one at a time while mixing on low speed, then mix in the vanilla extract and lemon zest.
- Sift together the all-purpose flour, baking powder, baking soda, and salt in a separate bowl.
- Alternately mix the flour mixture and sour cream into the butter-sugar mixture, starting and finishing with the flour.
- Pour the batter into the prepared baking pan and arrange the sliced strawberries on top.
- In a medium bowl, combine the white sugar, light brown sugar, and cinnamon, then mix in the melted butter and flour to create a crumb topping.
- Sprinkle the crumb topping over the strawberries and bake for 40-50 minutes, or until a toothpick comes out clean.
- Allow the cake to cool on a wire rack before slicing.
Notes
For a healthier version, substitute Greek yogurt for sour cream and coconut sugar for white sugar. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
Keywords: coffee cake, strawberry, dessert, brunch, bake